Originally Posted by williamgardner
How did it come out????
Very dark and black and the roasted taste of the black patent was very slight.
If you can get your hands on some Carafa III Special (C3S), you'll probably get closer to the style that the pros make.
My recipe was improvised since I couldn't find C3S at any of the LHBS around here.
The style of Black IPA (or my preferred name, CDA for Cascadian Dark Ale) doesn't try to mask or eliminate the roasted malt but instead get it to "play nice" with lots of hops. Using the de-husked C3S, which is pretty much the darkest malt on the marker cuts down on the astringent taste of the dark malt.
By steeping black patent at 160 for a short period of time, it allows me to extract the color I was looking for but avoid most of the flavor. That said, the flavor was at least noticeable, but not nearly as pronounced as the professional CDAs I've tried.
I think in my next CDA, I'll use a 1 lb of black patent AND 1 lb of chocolate to try and get more roasted flavor in there... maybe some Crystal 120 steeped for 30 min.